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Pizza with butternut squash, rosemary, and olives

A bare pantry might seem like a distant memory what with Thanksgiving leftovers testing the strength of your refrigerator shelves, and stomachs still distended from a week/end of overindulgence. But trust me, even if you vowed you'd never eat again, you'll be hungry soon enough. Hungry enough for pizza even. And not the order-in variety.


You may not think of homemade pizza as a last minute meal option. And it isn't, really. But it's a pretty good last-hour-or-so meal solution. You can mix up a quick batch of dough with just flour, yeast, salt, olive oil, and water, a respectable sauce with dried herbs, onions, garlic, and canned tomatoes, and if you don't have mozzarella cheese on hand I promise not to tell if you substitute some other variety.

As far as toppings go, this combination was inspired when the fridge turned up few other options. It takes a little time to cook the squash, but you can fry it while the dough rises and the sauce is simmering. Just slice the squash into thin strips or small cubes, and fry in a little olive oil over medium heat until soft. Sprinkle the squash on top of the cheese along with chopped kalamata olives and fresh rosemary. Bake in a very hot oven.

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